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Glazing root vegetables has turned into my absolute favorite preparation. I love how the glazing brings out the flavor, but makes the texture just melt-in-your mouth delicious.

For the final course of our dinner party, Nick paired his seared lamb lollipops (served here with cauliflower couscous and here with sous-vide glazed sunchokes) with duck-fat glazed turnips.

For the turnips, he used the recipe for glazed vegetables from the French Laundry Cookbook by Thomas Keller. Combine peeled and sliced turnips with salt, sugar, and rendered duck-fat in a vacuum sealed bag. Sous-vide at 185F until tender (probably about 40 minutes). To finish, pour all contents into a sauce pan and reduce until the liquids coat the turnips in a glaze.

I adore beef stew, but potatoes (a key ingredient) are high in carbs, and somewhat questionable in the paleo/primal world. The sunchokes were the perfect thickening and texture replacement, and added a fantastic depth of flavor.

2 pounds stew beef

1 28oz can of crushed tomatoes

3 cups beef brother

3 carrots (chopped)

1 onion (chopped)

2 sunchokes (chopped)

Tablespoon of tarragon

Shake of crushed red pepper

Pinch of oregano

Salt and pepper to taste

Splash of vinegar

First, brown the beef in the pressure cooker. Once it’s browned, pour off the fat. Add the can of crushed tomatoes, broth. Pressure cook for about 10-15 minutes. Open, add carrots, onion, and sunchokes, and pressure cook for another 10-15 minutes. Open, add a splash of vinegar, and enjoy!